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White Cheddar Cheese

Wow!

I cannot believe it. This is my 500th Post on this Blog and I cannot think of a better way to celebrate with my favorite comfort food.

I absolutely love Macaroni and Cheese and this is a very special dish meant for any occasion. The homemade bechamel sauce compliments the sweet jumbo lump crab meat perfectly. Serve it as a side dish or as an entree it’s a fantastic and budget friendly way to serve crab meat to a crowd with style.

Directions:
Preheat oven to 375ºF. In a large pot of boiling water, cook the pasta according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened,for 3 minutes. Add flour and whisk until combined and golden, for about 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes, until sauce is thickened and smooth.

Stir in 1/2 white cheddar, the mozzarella and Asiago until slightly melted, then remove from heat.

Add the bechamel sauce and crab meat to pot with cooked pasta and gently stir with a wooden spoon until completely combined.

*Cooks Notes:
Conchiglie [koŋˈkiʎʎe], is a type of pasta in which the name is derived from the Italian word “conchiglia” .Commonly known as “shells” or “seashells” , this pasta is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.

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